‘You’re looking at me with a wild surmise!’ said Bob as I came into the kitchen. I said I was trying to identify the unusual aroma coming from the oven. ‘It’s wild garlic’, he explained.

The clutch of pungent green leaves in this week’s organic veg box was a challenge to our usual cooking routines. After some thought, Bob devised a delicious soufflé flavoured with wild garlic and sorrel, served with purple sprouting broccoli.  It was a symphony in gold and green. Before we sat down to eat it, we agreed that the new dish should be christened Wild Surmise Soufflé. Served with a glass of Chablis, it was a luxurious supper on a spring evening.